Spring salad with prawns

Name: Spring salad with prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 ml Orange juice; 24 (à 20 g; without head, in shell) raw prawns; 4 TABLESPOONS Rapeseed oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice; 400 g Pointed cabbage; 1 small kohlrabi; 200 g Radishes; 100 g Baby Spinach; 2 Spring onions; 2 TABLESPOONS Wine vinegar; 1 TEASPOON Mustard; 1 TABLESPOON Honey

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 ml Orange juice
24 (à 20 g; without head, in shell) raw prawns
4 TABLESPOONS Rapeseed oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice
400 g Pointed cabbage
1 small kohlrabi
200 g Radishes
100 g Baby Spinach
2 Spring onions
2 TABLESPOONS Wine vinegar
1 TEASPOON Mustard
1 TABLESPOON Honey

Directions

1
Reduce the orange juice to 1/3. Peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry. Heat 2 tablespoons of oil and fry the prawns for about 4 minutes, turning them over.
2
Season with salt, pepper and lemon juice. Clean the pointed cabbage, cut in half and cut into strips from the stalk. Peel kohlrabi and cut into very thin slices. Clean, wash and slice the radishes.
3
Wash the spinach and spin dry. Clean and wash spring onions and cut into thin rings. For the vinaigrette, whisk orange reduction, vinegar, mustard and honey. Season with salt and pepper. Stir 2 tablespoons of oil drop by drop into the vinaigrette.
4
Mix the salad ingredients and arrange on plates.